Sopapilla Cheesecake

This easy Sopapilla Cheesecake layers flaky crescent dough around a creamy cream cheese filling, topped with a buttery cinnamon sugar crust and baked until golden.

Course Dessert

Cuisine Mexican

Keyword Sopapilla Cheesecake

Prep Time 10

Cook Time 35

Cool Time 30

Servings servings

Calories 299kcal

Author Jason Decker

Ingredients

16 ounces cream cheese softened
1 & 1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 8 ounce cans crescent dough sheets

For the topping:

1/2 cup unsalted butter softened
1/4 cup granulated sugar
1 teaspoon ground cinnamon
honey for serving optional

Instructions

Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
In a large bowl with an electric hand mixer whip together the packages of cream cheese, sugar, vanilla, and cinnamon until smooth, set aside.
Unroll one of the crescent roll dough sheets and press into the bottom of the pan.
Top the dough with the cream cheese mixture and spread it out evenly.
Unroll the second can of dough and lay it on top of the cream cheese layer, gently press it down.
For the cinnamon mixture topping, in a medium bowl mix together the butter, sugar, and cinnamon. Dollop this buttery cinnamon sugar all over the top of the dough and spread it out evenly.
Bake for 30-35 minutes until golden brown on top and puffed up. It may jiggle very slightly in the center, that’s okay. Let cool on a wire rack for 30 minutes before serving, then cut into bars. Serve each piece with a drizzle of honey if using.

Notes

Nutrition calculated without additional honey topping.

Tons of custom flavor options, see my tips above on that.
Great for a make-ahead dessert as it can sit in the fridge and it great served warm or cold.
This freezes well, see my tips above on how to store.
Skip the honey drizzle if not desired.
Use regular canned crescent rolls if you can’t find the sheets, pinch the seams together well.

Nutrition